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Food & Nutrition for You Suzanne Weixel and Faithe Wempen Chapter 22 Desserts.

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Presentation on theme: "Food & Nutrition for You Suzanne Weixel and Faithe Wempen Chapter 22 Desserts."— Presentation transcript:

1 Food & Nutrition for You Suzanne Weixel and Faithe Wempen Chapter 22 Desserts

2 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 2 Types of Desserts Common baked or cooked desserts: Cookies

3 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 3 Types of Desserts Common baked or cooked desserts: Cake

4 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 4 Types of Desserts Common baked or cooked desserts: Pie

5 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 5 Types of Desserts Common baked or cooked desserts: Mousse

6 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 6 Types of Desserts Common baked or cooked desserts: Custard

7 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 7 Types of Desserts Common baked or cooked desserts: Bread pudding

8 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 8 Types of Desserts Common uncooked desserts: Ice cream

9 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 9 Types of Desserts Common uncooked desserts: Sorbet

10 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 10 Types of Desserts Common uncooked desserts: Granita

11 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 11 Types of Desserts Beverages served with desserts: Coffee

12 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 12 Types of Desserts Beverages served with desserts: Teas

13 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 13 Nutritional Value of Desserts Fruit sorbets may be rich in vitamin C.

14 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 14 Preparing Desserts Measure and assemble the ingredients before you begin mixing.

15 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 15 Preparing Desserts Many dessert pans need to be greased before use.

16 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 16 Preparing Desserts Mixing methods: Creaming

17 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 17 Preparing Desserts Mixing methods: Beating eggs for a sponge cake

18 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 18 Preparing Desserts Mixing methods: The cold foaming method is used for angel food cakes.

19 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 19 Preparing Desserts Mixing methods: Rubbed dough method for creating flaky pastries

20 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 20 Preparing Desserts Cookies should be spaced evenly so they have room to spread during baking.

21 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 21 Preparing Desserts Double-crust pie: 1 Roll dough to at least 2 inches larger in diameter than the baking pan.

22 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 22 Preparing Desserts Double-crust pie: 2 Carefully roll the dough up onto a rolling pin and ease it into the pie pan.

23 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 23 Preparing Desserts Double-crust pie: 3 Seal the top crust to the bottom crust with egg wash or water. Crimp as desired.

24 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 24 Preparing Desserts Assemble a cake: 1 Begin by leveling the cake and trimming the edges as needed with a serrated knife.

25 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 25 Preparing Desserts Assemble a cake: 2 Split the cake horizontally into thin layers if desired.

26 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 26 Preparing Desserts Assemble a cake: 3 Pipe a border of buttercream around the cake, then top the layer with a mound of filling.

27 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 27 Preparing Desserts Assemble a cake: 4 Position the next cake layer over the filling and continue layering and filling.

28 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 28 Preparing Desserts Assemble a cake: 5 Place a mound of frosting in the center of the cake top.

29 Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 29 Preparing Desserts Assemble a cake: 6 Cover the sides with excess frosting from the top, adding more as necessary.

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